1 1/2 c. all purpose flour
1/4 tsp. salt
1 tsp. baking powder
1/2 c. butter, softened
1/2 c. peanut butter
1 c. sugar
2 eggs
1/2 tsp. vanilla
4 c. Kellogg's Nut and Honey crunch flakes, crushed to 2 c.
1 c. peanut butter chips
1 c. chopped walnuts (optional)

1. Stir together flour, salt and baking powder; set aside. 2. In large mixing bowl, beat together butter, peanut butter and sugar until thoroughly combined. Add eggs and vanilla; beat well. Stir in dry ingredients, Kellogg's Nut and Honey crunch flakes cereal and peanut butter chips. 3. Drop by slightly rounded measuring-tablespoon onto ungreased baking sheet, about 2 inches apart. If the mixture gets sticky, put it in refrigerator for a few minutes. 4. Bake in 350 degree oven about 10 to 12 minutes or until light golden brown. Cool on wire rack before storing in airtight container.

Yield: 3 to 4 dozen cookies. Variation: use chocolate morsels instead of peanut butter chips.

Note: The package of peanut butter chips weighs 10 ounces and this recipe calls for 8 ounces. If you use the whole bag, you should probably add a little more flour, butter and peanut butter so you'll have enough dough to hold the cookies together. Also, they taste better after storing a day or so.